This is my first tattoo. Noel'le Longhaul made it for me, and I am so grateful that I had the chance to be tattooed by such an inspiring artist! It feels like the perfect piece/situation/artist/moment. It makes me so happy. I want to be covered in art and this is the first step.. It feels like at this moment in time so many important things are coming together and happening... I have been so full of anticipation and nervousness. Ginger+Black is becoming more real every day, the leaves are unfurling and reminding me that living can be a lot of fun (seems so hard to remember that in winter)..
I will be taking a break from this blog to focus on the fashion label I am starting with my friend Luise:
Our website is not finished yet so the link goes to Pinterest for now. If you are interested in learning more check out our various social media profiles! There will be exciting news very soon. Our first collection will be launching in late spring 2014.
3/4 cup spelt flour
1/4 cup all-purpose flour
1/2 cup finely chopped rolled oats
1/4 cup sunflower seeds
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup maple syrup
1/2 cup soy or rice milk (or regular milk)
1/4 soy or regular yogurt (optional)
1/3 cup oil
blueberries (fresh or frozen)
3 tablespoons butter
3 tablespoons maple syrup
a pinch of salt
1/4 cup powdered sugar
Pre-heat oven to about 180 celcius (350 fahrenheit).
Combine flours, oats, sunflower seeds, baking soda, salt, and cinnamon.
In another bowl combine egg, syrup, milk, yogurt, and oil.
Add the wet ingredients to the dry ingredients.
Pour half of the batter into a greased form, spread out evenly.
Add a layer of blueberries to cover the entire area of the form.
Cover the blueberries with the rest of the batter, spread out evenly.
Bake for about 40 minutes, until the top is golden brown.
For the glaze, melt the butter in a pan, then add the other ingredients and stir
constantly until the sugar is completely dissolved.
Pour the warm glaze over the cake and let it sit until the cake is completely cool.
This is a very dense cake that I would recommend with tea or coffee, it is very similar to a healthy breakfast muffin. I suppose it could work as a healthy dessert too! It is also easy to make a vegan version with egg substitute. I am not sure how to make a vegan glaze but it's probably very easy to find a recipe for that too.
I was inspired by this recipe by Kate from Cookie and Kate.